Bridgey’s Homemade Toasted Muesli

I love a good toasted muesli but am often put off by the high sugar content – some are more than 30%!  This delicious toasted muesli is quick and easy, and you know exactly what is in it! Thanks to my good friend Bridget for the recipe and inspiration!!

Preheat your oven to about 180C, place the below ingredients in a baking tray:

~ 2 cups oats (we used quick oats)
~ 1/2 cup shredded coconut
~  1/4 cup sunflower seeds
~ 1/4 cup pumpkin seeds
~ 1/4 cup sesame seeds
~ 1/4 cup linseeds
~ 1/2 cup chopped nuts (we used almonds)
~ 1/2 tsp cinnamon
~ drizzle of agave nectar (or maple syrup/golden syrup)
~ spray over with coconut oil spray, mix around and spray again (you could also use sunflower oil here instead)

Mix up with a spoon, so that the coconut spray is mixed through the oats thoroughly, then place in the oven.  Check and stir regularly (as the coconut may catch on the heat and burn) for about 15 minutes until the mixture seems toasty enough
Add in the following:

~ 1/4 cup chopped dates
~ 1/4 cup chopped dried apricots
~ 1/4 cup sultanas

Basically you can add any seeds/nuts/fruit that you like!  We like to add chia seeds on each serve.
Leave to cool for a few hours and store in an air-tight container.  Serve with milk/yoghurt and or fresh fruit.

Serves: 10
Amount Per Serving (50g):
Calories 181 (Calories from Fat 85)
Total Fat 9.5g (15% RDI)
Saturated Fat 2.2g (11% RDI)
Trans Fat 0.0g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrates 20.4g (7% RDI)
Dietary Fiber 4.4g (17% RDI)
Sugars 5.4g
Protein 5.6g
Vitamin A 2% RDI
Vitamin C 2% RDI
Calcium 6%  RDI
Iron 12% RDI

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